For the potato croissants with elderberry cream, boil the peeled potatoes in salted water for about 12 minutes until soft, pass through a sieve and mix with sugar, flour, warm butter, eggs and a little salt until a smooth dough is formed, fry in hot oil and sprinkle with cinnamon sugar.
For the cream, strain the elderberries, place in a large saucepan and bring to the boil, stirring constantly. Repeat this process several times. When the berry mixture is nice and creamy, add sugar, season with salt and cloves and stir in butter, milk and flour. Dip the potato croissants into the cold or warm sauce according to taste.
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